I had an intern working for me who recommended this place. He is from China, so I trusted his word. All 3 times I have been here, it’s been outstanding. Authentic, as near as I can tell – I am not native to that culture. Nothing seems generic or pre-processed. I had a whole fish dish that was good, the fish so flaky and tender, that I ate the whole plate, surprising even the waiter. I also had an eel dish – I love eel – and it was stellar, which is not always easy to produce, as eel requires careful preparation. The chef and his staff there are friendly and cater to both “western” and Chinese tastes. Everything is first rate. Such quality does come at a bit of a premium, and I have found it to be worth every penny. Well above the ordinary, and has even surpassed Tai-Pan as a favorite.

The new version of the sliced meat in chile broth is the pork – it was already good with the beef and outstanding with the fish filet, but was amazing with the sliced pork, with a smoother flavor and delicious heat.

The spicy shredded beef has a good kick to it, so be forewarned. There are several other newcomers to the menu that I’m looking forward to trying, as well.

Eat, drink and be candid, with Times Union Senior Writer Steve Barnes

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